Name: Steamed Vegetables with Basil Pecan Pesto
Ingredients: 6 md Carrots; cut diagonally into; ; 1/8-inch-thick; ; slices; 2 Fennel bulbs; (sometimes called; ; anise), stalks; ; trimmed flush with; ; bulb and bulb cut; ; lengthwise into; ; 1/8-inch-thick; ; slices; 1 1/2 lb Small red potatoes; cut into; ; 1/4-inch-thick; ; slices; 1 1/2 lb Green beans; trimmed; 3 tb Hot water; up to 4; 1 1/4 c Basil pecan pesto; 2 c Packed fresh basil leaves; washed well and; ; spun dry; 2/3 c Olive oil; 1/2 c Pecans; toasted golden; ; brown and cooled; 1/3 c Freshly grated Parmesan; 2 lg Garlic cloves; chopped and mashed; ; to a paste with 1/2; ; teaspoon salt

CATEGORY	CUISINE	TAG	YIELD
Grains		August 1995	1	servings

INGREDIENTS

6	md	Carrots; cut diagonally into
		; 1/8-inch-thick
		; slices
2		Fennel bulbs; (sometimes called
		; anise), stalks
		; trimmed flush with
		; bulb and bulb cut
		; lengthwise into
		; 1/8-inch-thick
		; slices
1 1/2	lb	Small red potatoes; cut into
		; 1/4-inch-thick
		; slices
1 1/2	lb	Green beans; trimmed
3	tb	Hot water; up to 4
1 1/4	c	Basil pecan pesto
2	c	Packed fresh basil leaves; washed well and
		; spun dry
2/3	c	Olive oil
1/2	c	Pecans; toasted golden
		; brown and cooled
1/3	c	Freshly grated Parmesan
2	lg	Garlic cloves; chopped and mashed
		; to a paste with 1/2
		; teaspoon salt

INSTRUCTIONS

FOR THE PESTO
To prepare the vegetables:
On a large steamer rack layer carrots, then fennel, and then potatoes and
steam over boiling water, covered, until potatoes are tender, about 10
minutes. Transfer steamed vegetables to a platter. Steam beans, covered,
until just tender, about 10 minutes, and transfer to a platter. In a food
processor blend pesto with 3 tablespoons hot water, adding additional hot
water if necessary to reach desired consistency.
Serve vegetables warm at room temperature with pesto.
To make the pesto:
In a food processor blend together all ingredients with salt and pepper to
taste until smooth. Pesto keeps, surface covered with plastic wrap,
chilled, 1 week. Makes about 1 1/4 cups.
Serves 6 as a main course.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 2159 Calories (kcal); 183g Total Fat; (72% calories from fat);
26g Protein; 132g Carbohydrate; 0mg Cholesterol; 433mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 17 1/2 Vegetable; 0 Fruit;
36 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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